Ingredients
1/4 cup lemon juice2 tablespoons olive oil1 tablespoon prepared mustard1-3/4 teaspoons minced garlic, divided1 teaspoon dried oregano1 pork tenderloin (1 pound)1 cup chopped peeled cucumber1 cup reduced-fat plain yogurt1/4 teaspoon salt1/4 teaspoon dill weed8 flour tortillas (6 inches)1/2 cup chopped green onions
Preparation
In a large resealable plastic bag, combine the lemon juice, oil, mustard, 1-1/4 teaspoons garlic and oregano; add the pork. Seal bag and turn to coat; refrigerate for 2 hours.
In a small bowl, combine the cucumber, yogurt, salt, dill and remaining garlic; cover and refrigerate until serving.
Drain and discard marinade. Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Prepare the grill for indirect heat using a drip pan.
Grill tenderloin, uncovered, over direct medium-high for 2-3 minutes on each side. Place meat over drip pan and grill, covered, over indirect medium-hot heat for 10-15 minutes longer or until a thermometer reads 160°. Let stand for 5 minutes.
Meanwhile, wrap tortillas in foil; place on grill for 1-2 minutes on each side or until warmed. Slice tenderloin into strips; place on tortillas. Top each with 3 tablespoons yogurt sauce and 1 tablespoon green onions.
